1. Prepare the ingredients.
2. Cut carrots and potatoes into shreds. After cutting the potatoes, put them in clean water to wash off the starch, and then remove them.
3. Take the white part of the green onion and cut into sections.
4. Add an appropriate amount of water to the pot and bring it to a boil.
5. After the water is boiled, add potatoes and carrot shreds, blanch for about 1-2 minutes, and cut off. (Don't cook for too long, or it won't be crispy when it's soft)
6. Remove the blanched potatoes and carrot shreds, pass them in ice water several times, drain the water, put them in a bowl, and mix well with white vinegar, sugar and salt.
7. Heat the wok, add vegetable oil, and after the oil is hot, add the pepper and green onions.
8. Fry the pepper and green onion until brown, then turn off the heat and filter out the oil.
9. Pour the previously adjusted sweet and sour sauce and pepper oil into the double wire, mix well and serve.
Tips:Potatoes have a high starch content. After they are cut, they are washed several times in cold water to remove the starch, and the taste will be crispy.
The blanched potatoes and carrot shreds are put in ice water to cool too much, or they can be mixed and put in the refrigerator for a while for a better taste.
